Southern Pig and Cattle CO II

6105 SW Hwy 200, Ocala, FL 34476 · Permanent Food Service · License 5202943

Official report

out of 100

Grade F

Safety score 40 of 100

Latest visit: Jul 20, 2026

What drove the grade

Live, small flying insects foundHigh priority · not yet fixed · 15 other violations

How the score was calculated

Starting score100
Violations at the Jul 15 complaint inspection
4 high priority (1 fixed on the spot, 1 repeat), 2 intermediate (1 repeat), 10 basic
-40
Administrative complaint on Jul 15, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score40

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul152026

Complaint inspection

16 violations found · Inspector came back once

Follow-up visitJul 20, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In reach in cooler on cook line: beef 46°F-47°F. Shrimp 47°F. Items located on bottom of unit. Two shelves have large trays with food possibly blocking air flow. Ice bags were added to items.
Official report, on the Florida DBPR website
First visitJul 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
- 4 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Rear storage area : One can of corn and one can of Black Eyed Peas dented on the seams.
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  *Reach in cooler: Fish (50°F - Cold Holding); Beef (50°F - Cold Holding); hot dogs (48°F - Cold Holding); cheese (49°F - Cold Holding) Food products iced to drop the temperature. *Salad Bar: ; Cole slaw (47°F - Cold Holding); cottage cheese (45-46°F - Cold Holding); pasta & potato salad (47°F - Cold Holding); peas (46°F - Cold Holding). Employee monitoring temperatures at salad bar and will change product in unit.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Put on gloves after adjusting pants without washing hands in between.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  Rear prep room: One live fly
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  * interior of ice machine has mold-like buildup * interior of reach in freezer as old food buildup on the cook line * interior of the microwave has old food buildup on the top *Cutting boards with black stains in rear prep room
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Five certificates provided are expired.
  Repeat violationAdministrative complaint
Basic10
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  In Walk-in cooler: Unwashed cucumbers above butter. Move during this inspection.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Tongs on handle below char boiler. Removed during this inspection.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Cooks with no beard guards
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Wait staff wearing watch
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Cutting board next to charboiler is melted
  Equipment in poor repair.
  Reach in cooler door gasket torn on unit at cook line.
- Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
  Food debris on clean dishes under prep table.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Wet wiping cloths on table above sauces.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Salad bar: Spoons not protected, food contact end exposed.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Wait area: Coffee filters not protected. Employee placed in bag.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.